The Best Gluten-Free Vegan Burger

This gluten free vegan burger is made with vegetables only ! That sounds fantastic, right?! It’s a plant-based burger. That’s it.

I love to cook this HEALTHY vegan burger because for once there is no bread. And I skip the meat or any “fake” burger that is over-processed. There is a fantastic guacamole sauce that makes it so creamy.

What I love here in this burger recipe is the softness of the avocado sauce, the distinctive and sweet taste of the beetroot, the sweetness of the sweet potato, the bitterness of the arugula, the crunch of the crispy kale, and eventually the savory portobello.

Actually, this healthy burger is a “rainbow” burger that you can cook very easily.

I love to cook this vegan burger especially when I have some friends at home. It’s so sophisticated and a the same time, it’s relatively easy to prepare.

So ditch the bad stuffs and try out this gluten free vegan burger, totally healthy and packed with vitamins, fiber and flavors.

Top Tip

I love to cook with coconut oil for its benefits and its tropical savor.

Coconut oil is high in natural saturated fats which means that they not only help to increase the healthy cholesterol, but also help to convert the bad cholesterol into good cholesterols. It should help promote heart health and lower the risk of heart disease. It has as well antioxidants benefits.

At room temperature, it is slightly solid like butter (but liquid, if you live like me in a sunny Island). When coconut oil is solid, it’s better to melt it in a bain-marie or in a micro-wave.

Healthy gluten free vegan burger and…

Flavorful, tasty, crunchy-creamy and yummy !

If you make it

If you make the best gluten-free vegan burger, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia

THE BEST GLUTEN FREE VEGAN BURGER

If you want to eat healthy and eat more vegetables, this is a wonderful way to cook something different and full of flavors, with a very creamy (and spicy if you like it this way) avocado. Enjoy.

Category Main Dish

Cuisine American

Keyword Dairy free, Gluten free, Plant-based, Vegan

Prep time 20

Cook time 20

Total time 40

Servings 4 mini burgers

INGREDIENTS

VEGGIES

½ sweet potato
1 beetroot, round
½ red onion
½ eggplant
½ big zucchini (or 1 small)
1 big tomato
2 kale leaves
½ fresh lemon squeezed
4 portobello mushrooms (medium size)
Few arugula leaves
1 tbsp fresh rosemary, chopped
1 pinch Himalayan salt & freshly ground pepper
2-3 tbsp coconut oil or olive oil

GUACAMOLE SAUCE

1 ripe avocado
½ fresh lemon squeezed
1 garlic clove, grated
1 tsp cumin powder and coriander powder
1 chili, chopped - (optional)

INSTRUCTIONS

VEGETABLES BURGER

Preheat your oven to 200°C (fan).
Clean the sweet potato, beetroot, onion, eggplant, zucchini, and tomato. Except for the tomato, peel them. Cut them all into about ½ cm slices (be sure to make 4 nice strips each to make 4 burgers) and set aside. Keep the leftover pieces in your fridge for a smoothie or a salad.
Massage the oil into the portobello's caps and place them gips facing up on a lined baking sheet. Sprinkle it with salt. Set aside.
Then, clean the kale and remove the ribs. Put in a bowl and add the juice of ½ lemon and a drizzle of olive oil. Massage the kale firmly. Place the kale on the same lined baking sheet.
Leaving the red onion on the side, put all the remaining strips of vegetables (sweet potato, beetroot, eggplant, zucchini, tomato) on the same lined baking sheet, covering both sides with a drizzle of coconut oil or olive oil. Add some salt, pepper, and paprika. Spread some fresh rosemary on top of it.
Put into the oven for 15 minutes. Then, remove the tomatoes and set aside. Turn over the other veggies (on the baking tray) and bake for 5 minutes more. If necessary get the water out of the portobello before to turn them over and put them back in the oven too.